Management structure of a public catering enterprise. Improving the organizational structure of a public catering enterprise Organizational structure of a public catering organization

The peculiarities of the functioning of the restaurant industry as a structural unit of the hotel complex are the following:

· services provided to hotel clients are classified as additional;

· the cost of providing breakfast to guests is usually included in the cost of hotel accommodation;

· for catering establishments there is such a contingent of visitors as those staying in a hotel;

· the share of catering profits in the total profit of a hotel complex is significantly higher than the share of profits from other additional services.

The last feature of the restaurant business is not always typical in the modern situation. As emphasized by A.L. Lennik and A.V. Chernyshev, just a few years ago any manager would have answered that the basis of a hotel’s income is the restaurant and that it is impossible to imagine the existence of a five-star hotel without this establishment. Currently, the situation has changed; modern managers are not so categorical, as they have seen from their own experience the difficulty of obtaining high income from selling food and drinks in a restaurant (which forces them to look for unconventional ways of bringing them to the consumer). A restaurant today is no longer a stable source of income; on the contrary, the economic situation, which forces savings on everything, forces hotel owners to close restaurants in hotels or lease them out.

Food service is a division of the hotel that provides service to guests in restaurants, cafes or hotel bars, resolves issues regarding the organization and servicing of conferences, banquets, presentations, etc. This service includes:

· cleaning and dishwashing section;

· restaurant(s);

· banqueting service;

· room service;

· Catering service.

Kitchen is a production center. Orders for the production of specific products (dishes) come from the restaurant from the waiters (based on the menu compiled and offered to customers), as well as from the banquet hall, which operates on a pre-order basis. In the kitchen, cooks prepare the necessary dishes.

Typically, kitchen cleaning is done at night so as not to interfere with the work of the cooks. Intermediate cleaning is carried out during the day - between lunch and dinner.

Restaurant– a catering establishment that provides guests with a wide range of dishes, drinks, confectionery, including specialty and complex preparations. A high level of service in restaurants is provided by qualified chefs, waiters, head waiters and is combined with the organization of recreation and entertainment.

The structure of hotel complexes may have several restaurants, or there may not be any. In large hotels that are part of well-known hotel chains, there are usually two restaurants - a fashionable branded one and a small one with low prices for food and drinks. Hotel restaurants serve both hotel guests and the general public. They also organize services for gala and official receptions, meetings, conferences, congresses, and provide other services to guests: sale of souvenirs, flowers, service in hotel rooms, etc. Most restaurants provide a musical program and concerts.

The specificity of breakfast in a hotel restaurant is that almost all guests have breakfast at almost the same time. At the same time, most are in a hurry to go on business and expect fast service. Hence, the most common type of breakfast service is a buffet, the abundance of which is determined by the class of the hotel.

Rice. President Hotel Restaurant

Rice. Restaurant at Baltschug Kempinski Hotel

Rice. Restaurant at the Holiday Inn Vinogradovo

Rice. Restaurant at the Metropol Hotel

Rice. Restaurant of the Tatyana Hotel

Rice. Restaurant "Russian Cellar" of the Marriott Grand Hotel

In addition to restaurants, a large hotel necessarily has several smaller catering establishments: bars, cafes, buffets, etc.

Bar– a specialized catering establishment that provides guests with a variety of drinks, desserts, sweet dishes and snacks. The bar provides an opportunity to relax in a cozy atmosphere, listen to music and have fun.

A bar is a small restaurant where visitors are served at the counter, as well as the counter itself; the bar produces and sells a wide range of mixed, strong and low-alcohol and non-alcoholic drinks, snacks, desserts, confectionery, and also creates conditions for their consumption at bar counter or in the hall.

Rice. Bar of the Iris Congress Hotel

Rice. Bar of the Katerina Hotel

Bars can be classified depending on their location in the hotel building:

· The lobby bar serves as a convenient place for meetings and conversations. With the right management, such a bar can become a good source of profit;

· the restaurant bar is traditionally the most attractive element of the restaurant interior;

· auxiliary bar - in some large hotels an additional bar is required, which is a retail outlet located in the depths of the hotel building, on the floor. In large hotels there may be several of them. Stocks of wines, beer and other drinks are concentrated here to serve guests directly in the rooms;

· The banquet bar is located in the banquet hall. Used exclusively for catering banquets and conferences. Since these events usually involve serving many people at the same time, several temporary tables with bottles are often placed at different points in the room. As a rule, a banquet bar has a large stock of expensive and popular wines, liqueurs, beers and other drinks;

· pool bar. Any high-class hotel (not just a resort) is unthinkable without a swimming pool and a bar next to it, where guests can relax with a glass of a drink;

· minibars – small bars with a refrigerator in guest rooms. They are designed to provide guests with drinks at any time of the day. The key to the minibar is usually included in the bag that the guest receives from the front desk. If the guest does not intend to use the bar, he may not take this key. Drinks in the minibars are replenished daily, and the cost of the drink is additionally included in the total bill;

· night bars;

· sports bars.

Rice. Banquet services

Rice. Lobby bar of the Savoy Hotel

Rice. Lobby bar of the Orlyonok Hotel

Rice. Lobby bar of the Baltschug Kempinski Hotel

Cafe- a small restaurant in which a varied assortment of dishes, products and drinks is produced and sold in a limited range compared to a restaurant and taking into account specialization. As a rule, cafes serve coffee, tea, soft drinks, snacks, and hot main courses.

A cafe is a catering establishment that provides guests with a limited range of dishes and drinks, baked goods, fermented milk products in combination with relaxation and entertainment. Most hotel complexes prefer to have a small cafe in their structure along with restaurants.

Although restaurants, bars, and cafes within hotel complexes are intended to primarily serve guests, in most cases they are publicly accessible. Catering enterprises within hotels-clubs and boarding houses serve only their guests.

Banqueting service provides banquets, meals for conference participants and other similar events in restaurants and banquet halls of the hotel.

Rice. Banquet services at the Holiday Inn Vinogradovo hotel

Providing banquet services is one of the most important requirements for business hotels. To do this, the premises of catering establishments located in the hotel complex, along with the main restaurant hall, must have special banquet halls (possibly several halls of different capacities and for different types of banquets), and staff with the appropriate knowledge and practical skills are also required.

The hotel banquet service can simultaneously prepare a variety of events and sometimes even hold them within one day. The work of the banquet service has both positive and negative features. Positive features include increased (compared to a restaurant) price, guaranteed occupancy (number of guests), and relatively low labor costs. The disadvantages are the difficult process of receiving orders for banquets and, as a result, frequent downtime of the banquet premises. However, even small European hotels (number of rooms 100-150) have on average 5-10 banquet halls, and in large hotels (over 200 rooms) the number of such halls can reach twenty, since with successful work the banquet service can reach second place in terms of income (after hotel rooms).

The organization of any banquet includes receiving and placing orders, preparing for the banquet, and service. Organized, clear work in preparation for serving a banquet depends on how detailed and timely all the details of the banquet are agreed upon between the customer and the restaurant management. Therefore, it is advisable that the person who will directly manage the preparation of the banquet and serving the guests be informed in detail about the features of this order.

Orders for banquet services are accepted directly by the director, head waiter or banquet service manager. An order for an event is issued for each event separately and contains basic information about what should happen and when, i.e. a reminder for customers and service personnel. It can be done in writing or orally (by telephone, as a result of a visit). In any case, the following must be agreed upon:

date of the event;

· reason for organizing a banquet;

· location of the event (name or number of the banquet hall);

· start and end time of service;

· number of participants;

· whether any important persons will be present, and what type of special attention should be given to him;

· sample menu;

· bar opening hours;

· type of drinks, when and how they should be served;

· time of serving snacks and dishes;

table service details;

· cost of serving one person and the entire banquet;

· payment terms;

· address and telephone number of the customer.

The client must confirm all these details. Typically, the client is sent two copies of the order, one of which is intended for the client, the second he signs and returns to the banquet organizers.

The attached letter thanks the client for choosing this particular hotel and notes the importance for the hotel to have such a client. Numerous phone calls allow you to clarify details and report how the case is progressing. The number of guests specified by the client must be verified several times to avoid any discrepancies.

Finding clients for a banquet facility is a very specific procedure: it depends on the location of the restaurant, the market segment in which it operates, etc. It is difficult to give any general recommendations here - it all depends on the banquet manager’s ability to find clients.

As for placing an order and holding a banquet, this procedure can be divided into several stages.

1. Offering the client (and discussing with him) a menu, drinks, microphone, film or video installation, etc. The standard set of banquet services includes:

· hall rental;

· choice of menu and drinks;

· decoration of tables and hall;

· musical accompaniment (at the request of the customer);

· typographical works (invitations, cards with guests' names);

· service.

At a banquet it is impossible to provide a separate menu for each guest. You have to count on some average taste. Usually the variety is limited to the choice of a second dish from two possible ones (meat or fish, beef or chicken). It is advisable to clarify whether all guests can eat standard dishes, and, if necessary, an individual menu can be provided for individual guests.

2. Concluding an agreement that stipulates the menu, price, number of guests, and arrangement of tables in the hall. Typically, a deposit (30-50% of the cost) is paid when placing an order. If the client cancels the banquet in less than 3-5 days, the deposit is not refunded.

The rental price of the premises itself usually depends on the cost of the order itself: the more expensive the order, the lower the rent.

3. A week before the banquet, the menu is sent to the appropriate services, which must provide the required number of service personnel (waiters) and equipment (tablecloths, dishes, etc.). 2 days before the banquet, final agreement is made with the customer, primarily on the number of guests. Usually this number is determined “with a margin” of 5-10%. It is advisable to clarify the number of guests 10 days before the banquet, a week, 3 days and, finally, 2 days. One day before the banquet, no changes can be made to the contract. One of the main features of banquet service is the need to attract an additional number of waiters, often from outside, to serve guests. These waiters are not familiar with the restaurant, its technology, and do not know each other. Therefore, they must work under the guidance of restaurant staff.

4. At least 30 minutes before the start of the banquet, the banquet manager meets the customer, escorts him to the banquet hall and together with him carries out a final check of the readiness of the room, tables, additional equipment, as well as auxiliary rooms (toilet, wardrobe). Alcoholic drinks are opened in the presence of the customer.

First, cold appetizers are served - fish appetizers, butter and fresh vegetables, then appetizers of meat, poultry and game. After cold fish appetizers, waiters replace used dishes and cutlery with clean ones for cold meat appetizers. After cold appetizers, hot ones are served, then first and second hot courses, dessert, fruits and hot drinks.

1.5-2 hours after the start of the banquet, there is usually a break of 30-40 minutes so that guests can smoke and dance. At this time, the waiters are tidying up the tables, ventilating the room, and preparing to serve the next dish.

When accepting an order for banquet service, the customer is offered to get acquainted with the banquet room, agrees with him on a plan for arranging tables, places for guests of honor (if it is a banquet at a table, then a plan for placing guests at each table separately, based on the norm of 60-80 cm per person person), approximate design of a banquet hall.

When ordering, it is specified whether guests will be served a cocktail aperitif, whether flowers are needed for decoration, music during the banquet and a place for dancing.

It is very important that employees involved in the sale of banquet services are provided with appropriate technical and visual aids, for example, such as:

· the possibility of technically equipping events with computers, a stage, a dance floor, lighting, microphones, musical instruments;

· illustration of different arrangements of tables and chairs;

· color slides, photographs of buffets of various price levels and configurations, cold appetizers, hot and cold dishes offered on the menu;

· photographs and videos of events held.

An order for a banquet can be accepted many days before it takes place. Despite the fact that the approximate menu of dishes was specified when accepting the order, it is usually agreed upon with the customer 2-4 days before the banquet.

When servicing banquets held for a special occasion (birthdays, weddings, corporate events, anniversaries), programs must be drawn up that correspond to the event.

On the banquet table, according to the plan for seating the guests, a card is usually placed at the place of each participant in the banquet reception, which indicates the surname and initials, and sometimes the titles of the guests.

When holding various anniversaries, family celebrations, banquets on the occasion of signing contracts, concluding business agreements, a buffet banquet is also organized.

A special feature of serving a buffet banquet is that guests eat and drink standing at tables that do not have chairs. The menu for such a banquet includes cold and hot appetizers, standing main courses, dessert and hot drinks. Snacks should be served in small, fork-sized portions, i.e. so that you can eat them without the help of a knife. Hot snacks and dishes are also served in small portions so that you can only use a fork.

Buffet banquets provide for unregulated stay of guests. They are economical: with equal areas of the hall, a banquet-buffet can serve 4-5 times more guests than at a banquet at a table.

A cocktail banquet is a banquet at which small portioned snacks are served in the form of sandwiches, cakes, cookies, etc.

The advantage of cocktail-type service is that you can receive many guests in a small room, without requiring a large amount of furniture, dishes, or table linen. The cocktail hour is short, the costs of organizing it are significantly less than for other types of banquets. Guests are free to arrive at different times. Banquet tables are not set up.

During the banquet, the manager maintains communication with the kitchen: he must inform how many guests have arrived, when to serve what, etc. One of the specific features of banquet service is that the waiters leave the hall after changing dishes.

When preparing for a banquet, it is necessary to determine the number of waiters and other workers required to serve it. The required number of waiters is determined depending on the complexity of the menu, the frequency of changing cutlery, the distance of the banquet table from the serving area, the service area, the dishwasher, buffets, the location of utility tables, the availability of dishes, etc.

Directly on the day of the banquet, the manager or head waiter conducts a briefing with the waiters, during which he informs them who and in honor of whom or what event the banquet is being held, specifies the start time of the banquet, the number and approximate composition of its participants by nationality, gender, age, etc. ., introduces the waiters to the plan for arranging tables, the number of guests at each of them and the plan for placing banquet participants at the table, informs the menu of dishes and drinks, features of the banquet table setting, clarifies whether an aperitif will be served, what drinks and snacks to serve during the aperitif, how long it will last, where to serve coffee and tea, how many coffee tables will have to be served.

The concept " room service” for some time was used in relation to any service of guest rooms in a hotel. Currently, it is used in a narrower sense - serving food and drinks in rooms.

A first-class hotel must have Room Service, even if it is unprofitable. However, if properly organized, this service can provide up to 15% of hotel revenue. The menu in the Room Service is usually limited (sometimes prepared separately from the restaurant), but in upscale hotels you can order any dish from the restaurant through this service. The dish is delivered on trolleys in special containers that ensure the required temperature of the food. The bulk of this service’s load is for breakfast (up to 70%), and, as a rule, up to 3/4 of all morning orders are the simplest “continental” breakfast. In large hotels, Room Service operates 24 hours a day. Prices in this service are usually higher than restaurant prices.

Service in hotel rooms requires special training of personnel. It is connected not only with fulfilling the wishes of guests, table setting, the sequence of serving dishes, service techniques, but also with the rules of behavior of staff in the room. That is, one must always be in a state of readiness, when everything that may be required should be at hand.

Hotel clients place orders by telephone directly to the head waiter, as well as to the maids, who maintain constant contact with the head waiter. In large hotels, orders can be taken by the duty officer or senior waiter. Orders to this service can also be placed using a card on which the guest notes the menu and serving time and hangs it on the handle of his room outside in the evening. The main thing in the service is the speed of delivery, so a special service elevator is usually required. Some hotels, in order to avoid delays in fulfilling orders, transfer elevators to this service for exclusive use during the busiest hours for this service.

When accepting an order, the following data must be taken into account and recorded:

· room number where breakfast, lunch or dinner should be served;

· number of guests served;

· detailed name and quantity of ordered dishes, snacks, drinks;

· order acceptance time;

· order submission time.

Having accepted the order, the head waiter passes it on to the immediate executors: the waiter, the kitchen staff. Modern hotels (or "latest generation" hotels) have a dedicated kitchen for room service orders adjacent to the main kitchen. This allows us to offer guests a more varied menu, specifically focused on room service.

For service in hotel rooms, special tableware and cutlery are used (metal deep dishes with lids, metal coffee pots, teapots, creamers, various supplies, instruments and equipment for heating and maintaining the temperature of hot dishes and drinks directly in the room), rectangular trays, service trolleys of various designs, lightweight folding portable tables.

There are many definitions and formulations catering. Moreover, each specialist in this business has his own understanding of this type of activity. Nevertheless, I will try to give a definition of catering, which is based on the experience of joint activities with Western management in the hospitality industry, where this concept actually came from. Catering refers to the activities of organizing and conducting various business rituals (business receptions, exhibitions, presentations, press conferences, forums, conventions, conferences, symposiums, seminars, and other events).

Often the concept of catering is associated exclusively with banquet services. However, this is not entirely true.

Catering (from English. catering) – provision of catering services outside the premises of a cafe or restaurant. This service for picnics, outdoor events, festivals, holidays, weddings and buffets is carried out with the help of professional managers. Catering services allow clients to set up a mini-restaurant anywhere and at any time.

Catering includes the following services:

· preparing food according to a pre-approved menu;

· table setting and service;

· provision of furniture, dishes and cutlery;

· provision of musical accompaniment;

· delivery of everything necessary to the event venue.

Catering often includes serving pre-prepared and packaged food.

Depending on the nature and type of catering, there are:

· indoors;

· outdoors (on the street, in nature);

· individual;

· traveling (for example, traveling sales from a car);

· retail sales.

In a general sense, catering is a business in the catering industry. The Americans came up with the term. Cater - supply provisions, serve the visitor, try to please. Originally, the word meant a person or business that supplied food, utensils, drinks, and everything needed for a social event.

The term "outdoor service" - catering - refers to the type of activity of a company that supplies food, dishes, drinks and everything necessary for organizing any social event. There are three main types of catering:

· organization of on-site services - in addition to catering, the client is offered an appropriately equipped room (banquet hall). This type has a lot in common with traditional restaurant service, however, in this case the event takes place on the territory chosen by the customer;

· organization of field service outside the premises;

· food delivery to the client’s office.

In this work we are interested only in the first two types of catering.

The first two categories of events can take place in the form of regular outdoor buffets or banquets. At the same time, plans for holding the evening, developed in advance, are offered, the room is decorated in a standard way, dishes and textiles corresponding to the decor are used, the staff is dressed depending on the time of year and the location of the holiday. Special projects are more creative work for the performer, since the customer stipulates the concept and theme of the project being organized. The idea of ​​conceptuality, known in the “stationary” restaurant business, is also common in off-site catering, so the customer can be offered different cuisines, different concepts of surroundings, and design. For such events, decorations are specially created, uniforms, tablecloths, napkins are sewn, glass and dishes are ordered.

Preparation for such projects takes 1-1.5 months, requires the creation of a special working group and long-term painstaking work. Of course, this service option will not be cheap for the customer, but it is very effective.

This form of service is interesting to organizers not only because it brings profit, but also because it provides the opportunity for self-expression, creativity and improvement of professional skills. It is very convenient for the client when professionals come to him or to the territory he has rented and set up his own, personal restaurant in a fairly short time. If the celebration of any event takes place in a regular restaurant, then not all guests find the atmosphere familiar and pleasant; some may feel uncomfortable for a long time. In addition, it is not always possible to close a restaurant and make it available to only one group. The presence of strangers who have nothing to do with the gathered company can also ruin the holiday. The best option is to take guests out into nature or invite them to a hall rented in advance, where there will be no one except the invitees and friendly staff. An order of this kind can come from both an organization and a private individual who, having a country house or some other venue, would like to throw a party.

Organizing outdoor events has a number of specific features: it is necessary to prepare everything in advance (it is impossible to bring missing cutlery or dishes), so the entire scenario of the event is scheduled minute by minute and much equipment and inventory are duplicated. Before each event, it is advisable to make a list of necessary things and equipment, which is double-checked - by the manager leading the project and by the head of the catering service.

Today, the technical capabilities and level of qualifications of hotels involved in catering make it possible to hold an event literally in an open field. The lack of water, electricity, heat, and a roof over your head are no longer obstacles for many hotels. Therefore, the client’s imagination when holding outdoor banquets is limited only by his budget.

Catering for outdoor events is an additional service for those guests who have already held events in the hotel halls and were able to evaluate its cuisine and level of service. For clients ordering off-site banquet services, the hotel brand and its level of service play a decisive role in choosing a hotel as the organizer of an off-site event. The range of clients turning to the hotel for events outside its walls is usually stable. Usually these are regular clients of the hotel who have already held their events in its halls, or companies whose offices are located in close proximity to the hotel.

However, it is a mistake to say that hotel catering is necessary only to maintain the image of an upscale hotel offering a full range of services, since it is a profitable activity for it. It would be more accurate to say that the hotel’s high reputation in the market will serve as the key to its success in the field of off-site banquet services. Holding off-site banquets is considered a kind of “aerobatics” in the restaurant business, so many hotels consider it as an effective marketing tool for strengthening their position in the market or attracting new customers.

An outdoor banquet differs from events held in hotel rooms, where everything is familiar and everything is at hand. It requires special skills, organization and team cohesion. In other words, its organization requires special professionalism. Thus, not only the high reputation of the hotel is maintained, but also new clients are attracted from those who were once guests at one of the receptions organized by the hotel.

Rice. Catering services for employees of the travel agency "Capital Tour"

The significant difference, or rather the advantage, of hotel-based catering from independent catering companies lies in several main points. Firstly, as a rule, the hotel has its own halls, specially equipped for holding various types of events. Secondly, being located in the structure of a hotel with great financial capabilities, the catering service has the ability to maintain a permanent staff (in particular, waiters and cooks), and also has an extensive technical base (a full set of professional equipment and furniture for catering).

In conclusion, it is worth noting certain features of catering as a type of business. Of course, it is much more difficult to implement than a restaurant one. The technology for preparing and holding events is somewhat different than in a restaurant. If a client in a restaurant is served on the same day, then in catering you should prepare for events in advance. Sometimes the preparation process takes a week or more. Indeed, in addition to catering, the concept of catering includes the provision of a wide range of additional services for various types of events. All this requires additional time. In addition, if in a restaurant every day the employee action plan is approximately the same, then in catering everything is completely different. Each event is unique, has its own conditions, dictated by the client. The program of one event can be very intense. For example, a company’s corporate forum may include a conference, several coffee breaks, seminars, round tables, lunch, a press conference and, at the end, a friendly buffet. All these events included in the program of one day require different forms of organization (using different equipment) and style of service. Specially equipped halls for holding events play a huge and sometimes decisive role in this business. The presence of all these factors requires high professionalism, efficiency and coordination of actions from the hotel catering service staff.

Example of restaurants at the Marriott Grand Hotel.ppt

Example of restaurants at the Marriott Royal Aurora Hotel.ppt

Technologies and organization of food services
10010365 Social and cultural service and tourism
10020062 Tourism
08050265 Economics and enterprise management
tourism and hotel management
Institute of Service, Fashion and Design
Department of Tourism and Hotel and Restaurant Business
Teacher: Fominykh I.L.
Topic 2. Organizational structure
catering establishments

Lecture plan
● Composition of departments of public enterprises
power supply:
– administrative premises;
– production premises;
– retail premises;
– storage facilities;
– household premises;
– technical premises.
● Management structure of a food enterprise;
● Principles of management and placement of a network of enterprises
public catering.
2

Requirements for knowledge, skills and abilities
The student must:
Know:
– Organizational and production structure
catering establishments and their dependence
on the type, class and power of the enterprise;
Be able to:
– Offer the best organizational option –
production structure of the catering enterprise in
depending on the type, class, power of the enterprise and
nature of the production process.
3

Content
Organizational structure of the enterprise
catering
1. Key concepts
2. Training material
3. Self-test questions
4. Recommended reading
4

Key Concepts
FRiO - Federation of Restaurateurs and Hoteliers;
Head waiter - manager of service processes in
5
restaurants and bars;
Production staff;
Service personnel;
Organizational structure of a catering enterprise;
Management structure of a food enterprise.

Entrepreneurial cycle
catering establishments
Legal system
(controlling structure)
Suppliers
goods and services
Mass media
information
6
Tax system
(controlling structure)
Enterprises
catering
Accounting system
Visitors
Competitors

Composition of enterprise divisions
nutrition
Public enterprise
nutrition
Control
and organization
Preparation
dishes
Room
for staff
7
Service
consumers
Warehouse
farming
Technical
premises

Composition of production premises
catering establishments
Production premises
catering establishments
Billets
(processing of raw materials and semi-finished products)
Pre-production
(production of finished products)
Meat shop
Meat shop
Meat and fish workshop
Fish shop
Meat shop
Poultry shop
Vegetable shop
8
Meat and fish workshop

9
Storage
Economic
inventory
Negotiable storage
balls
Cooled
(cameras)
Dry storage
products
Storage of dairy and fat products
Storing vegetables
And fruits
Fish storage
and fish p/f
Meat storage
and meat semi-finished products
Composition of warehouse premises
catering establishments
Warehouses
P.O.P.
Uncooled
(warehouses)

Composition of retail premises
catering establishments
10
Banquet halls
Trading room
Antechamber
Lobby,
wardrobe
Retail premises
P.O.P.

Composition of household and technical
premises of catering establishments
Thermal unit
Linen room
Rest rooms
personnel
Toilets
Showers
11
Technical
premises
P.O.P.
Trading
premises
P.O.P.
Electrical control room
Supply
ventilation
Exhaust
ventilation

Management structure
production process
catering establishments
Control
Manager
on production
Kitchen
Kitchen
Kitchen
Head production
12
Chef
Pastry chef
Cooks
Confectioner
Chef's assistant
Baker
Technical
staff

Composition of production personnel

● OST 28-1-95 “Public catering. Requirements for production
staff"
Manager
production
Boss
workshops
Baker
Culinary
flour
products
13
Industrial
staff
Boner
meat
Kitchen
worker
Cook
Manufacturer
food
products

Process Control Structure
catering services
(using the example of a restaurant)
Control
Manager
for maintenance
Hall
Hall
Hall
Head waiter
14
Doorman
Waiter
Hostess
Bartender
Sommelier
Pom. waiter
Technical
staff

Composition of service personnel
catering establishments
● GOST R 50935-96 “Public catering. Requirements for the attendant
staff"
Head waiter
Cook
on distribution
products
Cashier
15
Waiter
Attendant
staff
Wardrobekeeper
Doorman
Bartender
Bartender
Salesman
store
cooking

16
Service
security
Technical
service
Legal
service
Trading room
Kitchen
Marketing Service
Supply service
Accounting
Organizational and managerial
structure of public enterprises
nutrition
Owner
Control

Organizational structure of the Federation
restaurateurs and hoteliers (FRiO)
President
Vice President
foreign policy
Vice President
education, certification system
Vice President
informational
politics, events
Vice President
interaction with government agencies and specialists.
projects
Vice President
separate direction
Vice President
17
Chairman
coordination
council
Executive
director
Apparatus
Secretariat
Coordination Council

Self-test questions
Organizational structure of P.O.P.
1. Describe the composition of enterprise divisions
public catering.
2. Name the factors that determine the composition and structure
divisions of food enterprises.
3. Which premises of catering enterprises are combined into a group:
– warehouse;
– trading;
– production;
– household and technical premises?
4. Reproduce the process management structure:
– production;
– service;
– at catering establishments.
18

Recommended reading
1. Smagin I. N., Smagina D. A. Organization of commercial
activities in public catering. – M.: Eksmo Publishing House, 2005.
– 336 p.
2. Usov V.V. Organization of production and service at
catering establishments: A textbook for beginners. prof.
Education. – M.: IRPO; ProfObrIzdat, 2002. – 416 p.
3. Skobkin S.S. Service practice in the hospitality industry and
tourism: Textbook/S.S. Skobkin. – M.: Master, 2007. – 493 p.
4. GOST R 50647-94 “Public catering. Terms and
definitions."
5. GOST R 50762-95 “Public catering. Classification
enterprises."
19

Recommended reading
6. GOST R 50764-95 “Catering services. General
requirements."
7. Federal Law “On the Protection of Consumer Rights”.
8. Magazine "Restaurant Gazette"
9. Magazine “Modern Restaurant”
10. Magazine “Public catering. Business and art."

Public catering is a branch of the national economy, the basis of which is enterprises characterized by the unity of forms of organization of production and consumer service and differing in types and specialization.

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2.2 Organizational management structure

Management of a public catering organization is based on the general principles of the production management system. Management functions are relatively separate areas of management activity that allow for management influence. Management functions reveal the content of management as a process and reflect the type of management

activities, job responsibilities assigned to a specific structural unit or employee, the appointment of a specific management body.

The changes made to the organizational management structure are reflected in Figure 10.

Rice. 10. Organizational management structure

The senior manager in a public catering enterprise is the owner (director), who exercises direct control over the activities of the manager, whose function is to organize the work of all aspects of the enterprise's activities.

The cafe manager is responsible for the organization and results of all trade and production activities, monitors the implementation of the plan of indicators for the commercial, economic and financial activities of the restaurant. He is responsible for the culture of serving visitors, the quality of products, the state of accounting and control, the safety of material assets, and compliance with labor laws. The manager personally decides the issues of selection and placement of personnel. At the same time, the manager manages material and monetary resources, acquires property and inventory, enters into contracts and agreements, transfers, dismisses (in accordance with labor legislation), rewards employees, and imposes disciplinary sanctions on them. AAAAAAAAAAAAAAAAAAAAAAAA

The responsibilities of the chief accountant include maintaining financial statements and compiling the annual balance sheet.

The production manager must know the basics of labor legislation, the basics of organizing production workshops and production in general. Be able to clearly organize the production activities of subordinates, carry out rational organization of the technological process, as well as be able to use collections of recipes for dishes, know the procedure for creating menus, accounting and reporting, methods for determining waste standards and losses of raw materials (products). Know the basic criteria for the safety of culinary products and avoid products containing substances of chemical and biological origin that are potentially hazardous to health. Know and be able to apply methods of quality control of products and services in practical activities. The production manager bears full responsibility for the production activities of the enterprise, under whose leadership control is exercised over compliance with food recipes, their preparation technologies, checking finished products, and developing recipes for new dishes

The production manager must ensure compliance with the rules of sanitation and personal hygiene, occupational health and safety, and provide timely reports on the use of inventories.

The hall administrator is responsible for accepting goods from the warehouse, resolving conflict situations in the hall of the establishment, and exercises control over waiters, bartenders, cashiers, and technical staff.

The hall administrator organizes the work of waiters and forms teams of them; draws up schedules for waiters and other restaurant workers to go to work.

Management levels include structural units, as well as individual specialists performing the relevant management functions, or part of them.

2.3 Purpose and principles of menu design

A menu is a document intended to inform consumers about the range of culinary and confectionery products, drinks and other goods, their quantitative characteristics (dish yields and prices). Like any document, the menu contains information about the provider of the catering service, as well as the signature of the person in charge and the seal of the enterprise.

Thus, the menu primarily performs the function of a document, which requires compliance with certain mandatory requirements. Such requirements are regulated by the Rules for the provision of public catering services. These include:

Brand name (name) of the offered catering products, indicating the methods of preparing dishes and the main ingredients included in them;

Information on the weight of servings of ready-made food products.

In addition to this function, the menu performs a number of information functions, being a business card and an advertising medium.

When structuring the menu, we were guided by GOST R 5076-95 “Public catering. Classification of enterprises". The menu of the Bur-Burych cafe is structured in accordance with the focus of the enterprise. When creating new dishes, the concept of the cafe, location, and the wishes of the guests of the establishment are taken into account; this work is entrusted to the production manager.

2.4 Organization of production and supply

The essence of organizing production is to create conditions that ensure the correct conduct of the technological process of food preparation.

Cafe shops are divided into procurement (meat and fish) and pre-cooking (hot, cold).

Each workshop has technological lines equipped with the necessary equipment for a specific technological process.

The production premises are located on the second floor and are oriented to the north and northwest.

The area of ​​production premises ensures safe working conditions and compliance with sanitary and hygienic requirements. The area consists of the usable area occupied by various technological equipment, as well as the area of ​​passages.

The height of the production premises is 3.3 m. The walls in the premises are lined with light ceramic tiles to the full height, this improves the conditions for sanitary processing.

The floors are waterproof, have a slight slope towards the ladder, and are covered with tiles that meet sanitary and hygienic requirements.

An optimal microclimate has been created in the production premises. Microclimate factors include temperature, humidity and air speed.

The optimal temperature in the blank and cold shops is within 20-22 °C, in the hot shop 23-25 ​​°C. Relative air humidity in workshops is 60-70%.

These microclimatic conditions are created by installing supply and exhaust ventilation, providing an influx of fresh air. In a hot shop, in addition to general ventilation, local ventilation is used; above the thermal sectional-modulated equipment (stoves, frying pans, deep fryers, food warmers) there are local ventilation suction units, which are designed to remove vapors. To reduce exposure to infrared rays emitted by heated frying surfaces, the stove area is 45-50 times smaller than the floor area.

Organizational structure of the enterprise

The organizational structure of enterprise management is traditionally understood as a complex characteristic, including:

* composition and linear subordination of structural divisions within the enterprise;

* normative and actual distribution of functions between structural divisions;

* functional subordination and jurisdiction of structural units;

* regulations and procedures for interaction between departments, developed for special cases.

restaurant salary contract

Rice. 1.1. - Organizational structure of the restaurant “Harlekino”

As can be seen from Figure 1.1. in the Harlekino restaurant there is a linear management structure that is most acceptable for catering establishments. Distinctive feature: direct impact on all elements of the organization and concentration in one hand of all management functions.

The director is responsible for the organization and results of all trade and production activities, monitors the implementation of the plan for the economic and financial activities of the restaurant. He is responsible for the culture of serving visitors, the quality of products, the state of accounting and control, the safety of material assets, and compliance with labor laws.

The deputy director monitors the functioning of the restaurant, ensures the preparation and implementation of a set of measures to stimulate employees. Solving management issues and tasks.

The financial director organizes accounting, economic and financial activities of the enterprise. Forms accounting policies in accordance with accounting legislation based on the structure and characteristics of the enterprise’s activities, the need to ensure its financial stability.

The chief accountant manages the formation of an accounting and reporting information system in accordance with the requirements of accounting, tax, statistical and management accounting, and ensures the provision of the necessary accounting information to internal and external users.

The job responsibilities of an accountant-cashier are conducting cash transactions, calculating and paying wages to employees of the enterprise. Issuing certificates for company employees indicating their salaries. Working with banks.

The accountant-calculator calculates the required quantity of ingredients and products in accordance with the approved technological maps for preparing dishes; accounting for products sold and products to be sold; participation in inventories carried out in the organization.

The restaurant manager organizes, plans and coordinates the activities of the restaurant, establishes official duties for employees subordinate to him and takes measures to ensure their implementation. Makes decisions on the appointment, transfer and dismissal of restaurant employees, controls the availability of documents necessary for the smooth operation of the restaurant.

Marketer - the responsibilities of a marketer include: media planning, advertising events, implementation of the most effective ways to promote a restaurant as a network BRAND (event plans); Work with the competitive environment (analysis of competitors, by format of establishments, type of clients, location, prices, assortment, type of cuisine, positioning strategy among direct and indirect competitors)

The chef organizes and controls the work of production. The main directions of his activity are: menu formation; planning and selection of necessary raw materials; quality control of preparation and serving of dishes; control of storage of raw materials, semi-finished products and finished products.

A team of cooks prepares dishes in accordance with the rules of technology for preparing high-quality dishes, in compliance with the rules of sanitation and hygiene, occupational health and safety.

Manager - the main task of the manager is to work with guests and staff, meet and greet guests, control the preparation of the hall for service and ensure a high level of sales. Monitoring the work of all departments of the restaurant.

Bartender - the main task of a bartender is to greet and serve guests with alcohol and other drinks at a high level. Preparation and serving of mixed drinks, payment transactions, accounting and reporting in the bar.

Waiter - the main task of a waiter is to greet and serve guests, take orders, process and present bills to them. Catering for banquets, anniversaries, weddings, food tastings. Assisting guests in choosing food and drinks and serving them to the tables.

The duties of the hostess include meeting visitors, seating them at the table, and offering a menu. The specialist must know the range of dishes offered, the wine list of the restaurant, and inform visitors about promotions carried out by the restaurant. The hostess controls the work of the waiters, coordinates the distribution of the workload between them when working with clients (makes sure that visitors are distributed evenly across the waiters’ work areas). If necessary, the hostess takes on the functions of a waiter.

The Harlekino restaurant has a variety of workshops, specializing in the types of processed raw materials and manufactured products: vegetable, hot, cold (Fig. 1.2.).

Rice. 1.2. - Structure of the production workshops of the Arlekino restaurant

The main divisions of the restaurant are presented as follows:

Production is what is commonly called kitchen; main function - ensures the preparation of all dishes on the menu, is the most important component in the structure of the restaurant;

Director (manager) and administration (managers) - organization of activities and decision-making, control functions, work on restaurant development, etc.;

Accounting is the solution of all economic problems for the enterprise and control of financial expenditures on the activities of the restaurant.

Shops are divided into: procurement (meat, fish, vegetables); pre-cooking (hot, cold).

Each workshop organizes a technological line - a production area equipped with the necessary equipment for a specific technological process. In the restaurant's procurement shops, mechanical processing of meat, fish, poultry, and vegetables is carried out.

The vegetable shop has a convenient connection with the cold and hot shops, where the production of finished products is completed. Equipment for all workshops is selected according to Equipment Standards depending on the type and capacity of the enterprise. The main equipment is production tables, washing baths, food storage units, and cutting tables.

The Arlekino restaurant has a cold shop for preparing cold dishes and snacks, sandwiches and cold soups.

The range of cold shop products includes cold appetizers, gastronomic products (meat, fish), cold dishes (boiled, fried, stuffed, jellied), and lactic acid products.

The production program of the cold shop is drawn up based on the assortment of dishes sold through the sales area. Cold dishes are prepared directly to consumers' orders.

The purpose of the confectionery shop is the production of a variety of flour confectionery and culinary products. Confectionery products do not require additional heat treatment before being released to consumers, which determines increased requirements for compliance with sanitary, hygienic and technological rules during the production, sale and storage of these products. Also on the menu of the Arlekino restaurant there is such an item as homemade ice cream.

The hot shop is the main workshop of the enterprise, in which the technological process of food preparation is completed: heat treatment of products is carried out. Cooking broths, preparing soups, sauces, side dishes, main courses, and also heat processing of products for cold dishes. The hot shop has a convenient connection with the blank shops and a convenient connection with the cold shop.

Organization of contracts and the procedure for their execution

Any business activity involves the use of a contract.

The main type of contracts accepted by the Arlekino restaurant is a supply contract. The list of the main suppliers today looks like this: BaltBir LLC, More Piva LLC, Sibatom LLC, Coca Cola, Pivko Gold LLC, Barlines CJSC, Belyaev IP, Astori LLC, LLC "Morozko", IP "Bagirov", LLC "5 Army", IP Telman, LLC "Elite", LLC "BaiMost", LLC "Angro", "Demetra", LLC "Partner", LLC "Alida", LLC "Corus" ", LLC "Avicena".

A supply agreement is a purchase and sale agreement under which the seller (supplier), engaged in business activities, undertakes to transfer, within a specified period or terms, the goods produced or purchased by him to the buyer for use in business activities or for other purposes not related to personal, family, home and other similar use.

The supply contract is considered concluded if an agreement is reached between the parties in the form required in appropriate cases on all the essential terms of the contract. Essential terms on the subject of the contract are conditions that are named in the law or other legal acts as essential or necessary for contracts of this type, as well as all those conditions regarding which, at the request of one of the parties, an agreement must be reached.

A purchase and sale agreement is a document that regulates the commercial relationship between the seller and the buyer. Practice has shown that it is more convenient to conclude contracts for a calendar year. The agreement is concluded by the director or lawyer, if there is a power of attorney for the right to conclude the transaction.

The agreement has a standard form, it consists of the following points: subject of the agreement; product quality; terms and order of shipment; prices and payment procedure; containers and packaging; property liability; legal addresses of the parties; duration of the contract. Relations between the parties not provided for in the contract are regulated by the current legislation of the Russian Federation. Disputes arising during the execution of the contract are considered by the Arbitration Court.